1Warm soup and cream cheese in saucepan over low heat until cheese melts.
2Soften gelatin in cold water and add to soup. Stir over heat until gelatin dissolves.
3Put cheese mixture and remaining ingredients in food processor and process until smooth. Pour into a ring mold (4 cup capacity) and refrigerate. Can be made several days ahead. Unmold unto lettuce lined serving plate. Fill center with black olives and pimiento strips.
4Please note: Grease mold with mayonnaise to make it easier to unmold mousse. To unmold loosen around the edges with a flat knife. Dip mold briefly in hot water.